Culinary Essentials exposes students to real-world culinary careers and the practical business aspects of working in a food service setting. The text focuses on safety and sanitation; the value of quality customer service; food service management and standards; standardized recipes; lab-based food preparation and cooking techniques; culinary nutrition; and menu planning and development.
Includes a hardbound student edition aligned to the content standards.
Page Count: 864
Dimension: 8.8 x 11.1 IN